The standards and stages of each catering entrepreneur are different, and the requirements for chefs' abilities are also different. Some pay attention to craftsmanship, some pay attention to management, some pay attention to contacts, and some pay attention to the future of the market. Below, I would like to share with you the questions and answering skills of the chef in the interview, hoping to help you!

Q: What do you think is the reason why dishes are popular? Is it a smell? Speed? Still have distinctive features?

Objective: To understand the restaurant product perception that determines the customer experience in the current business environment.

Q: What are the conditions for the long-term stability of products?

Goal: Team and product management ability.

Q: What are the hard conditions for launching a dish?

Objective: Consistency between products and market demand.

Q: On the premise of knowing the basic situation of the restaurant, please design an opening menu.

Objective: Management and production capacity.

Q: According to the current demand of restaurants, give a kitchen department a staffing table and a payroll. Can you recruit all the team members? If it doesn't match, how to recruit?

Objective: The organizational and management ability of the team.

Q: What are your favorite restaurants in this city (where your restaurant is located)?

Objective: To understand the competitors in the same industry in urban areas.

Q: What dishes do you think are popular with local people (dishes are defined as above, which is in line with the positioning of your restaurant)?

Objective: To understand the dishes of the same type restaurants.

Q: What popular restaurants do you know? What is the reason for its popularity?

Objective: To understand the competitors and the reasons for their success.

Q: What do you think is the reason why a restaurant can run well?

Objective: To judge and master the knowledge of successful restaurant management according to the answers.

Q: What ways and means are you used to maintaining the stability of team members? How to ensure that those who have temporarily left their posts are replaced?

Objectives: Management style and organizational ability.

Q: How are you used to getting along with your team members? Give an example of success and failure in leading a team before.

Objective: To judge its management style, management ability and affinity through cases.

Q: For example, the gross profit margin of a restaurant's dishes, and at the same time, estimate the achievable gross profit margin of this restaurant. (What do you think is worth learning and understanding)

Goal: cost awareness and control ability.

Q: What are the means to control the cost of kitchen?

Objective: To understand the surgical experience.

Q: How much do you know about 5s management? Which restaurants in this city have been implemented and are worth learning from?

Goal: Do you have the learning ability to keep up with the rhythm and keep pace with the times?

Q: What restaurants in this city are similar to this one? What do you think and suggest about the development prospect of this restaurant?

Objectives: knowledge, market direction and mode.

Q: Briefly list the functions and management system of each post in the kitchen department. What are the daily, weekly and monthly items that need to be implemented in the management of the kitchen department? What is the chef's work schedule for the day?

Goal: operational ability.

Q: What should we pay attention to when dealing with the relationship between the kitchen and the front hall in restaurant operation? How do you ensure high-density cooperation with managers and store managers? Is there a constant conflict between the back kitchen and the front hall of the restaurant where you worked? How to treat these contradictions? How do you handle these contradictions?

Objective: Whether it is a compound management talent.

Q: How often do you change the menu? Will you cooperate with you alone or the kitchen team? How to keep the enthusiasm of dish innovation? Where is the source of innovative dishes?

Goal: organizational management ability and innovation ability.

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